Description
A sweet and tangy one-pan balsamic chicken recipe, delivering caramelized edges and glossy glaze in about 40 minutes.
Ingredients
Scale
- 4 boneless, skin-on or skinless chicken thighs (about 680 g / 1.5 lb)
- 120 ml (½ cup) balsamic vinegar
- 30 g (2 tbsp) brown sugar
- 30 ml (2 tbsp) extra-virgin olive oil
- 3 garlic cloves, minced (about 9 g)
- 1 small shallot, thinly sliced
- 450 g (1 lb) baby potatoes, halved
- 300 g (10 oz) baby carrots or bell peppers
- 5 g (1 tsp) kosher salt
- 1 g (½ tsp) freshly ground black pepper
- 3 g (1 tbsp) chopped fresh thyme or rosemary
- 15 g (1 tbsp) unsalted butter (optional)
Instructions
- Preheat the oven to 220°C (425°F).
- Pat the chicken dry and season with salt and pepper; let it rest for 5 minutes.
- Toss halved baby potatoes with olive oil and a pinch of salt; roast for 12 minutes.
- Heat oil in the skillet over medium-high heat; sear chicken skin-side down for 3–4 minutes, then flip and sear 1–2 minutes more.
- Arrange the vegetables around the chicken; roast for 12–15 minutes until cooked through.
- Whisk balsamic vinegar, brown sugar, garlic, and olive oil in a bowl; warm in a saucepan over medium heat until thickened.
- Remove chicken from the oven, pour in the glaze and simmer to combine with brown bits; return chicken to the pan and toss to coat.
- Let the chicken rest for 5 minutes before serving with roasted vegetables.
Notes
For preferred sweetness, replace brown sugar with honey. Ensure chicken doesn’t crowd the pan for ideal roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: Unknown
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg